Every now and then Sarah arrives at the door with a bag of groceries and cooks us all dinner. This pretty starter she followed with rounds and rounds of pizza. Crunching on carrots, toasted seeds popping in the mouth with the creamy hummus. As we wait for the dough to rise. My favourite bit, punching that risen dough down. Very satisfying.
This would have absolutely been something I was served when I was growing up. I remember going to art openings in Mullumbimby, running around and the hors d’oeuvres offered were raw vegetables on a giant platter with homemade hummus. I didn’t appreciate eating so well as a child, always being one to try and swap my lunches for Arnotts biscuits, lollies, devon and tomato sauce sandwiches. Imagine eating a devon and tomato sauce sandwich and liking it, urgh. Much rather a plateful of dainty carrots.
hummus with heirloom carrots and toasted seeds
a bunch of three coloured small heirloom carrots, peeled
for the hummus
1 garlic clove
1 tbsp sea salt
200g chickpeas, cooked until soft (or from a tin)
1 tbsp water
juice of 1 lemon
3-4 tbsp tahini
for the seed mix
3 tbsp sunflower seeds, toasted
3 tbsp pumpkin seeds, toasted
1 tbsp almonds, toasted and chopped
1 tbsp flaxseeds
1 tbsp sesame seeds
Blanch carrots in boiling water, drain, rinse in cold water and set aside. Smash the salt with the clove of garlic in a mortar and pestle. Continuing with the mortar and pestle, or in a food processor, add the chickpeas, water, tahini, lemon and process until smooth and creamy. Add salt and or lemon to taste.
Serve with the seed mix alongside the hummus, or sprinkle the hummus with the seeds. Use the carrots to dip.
Serves 6 as a starter.
Many thanks to Mr Kitly for the borrow of the beautiful home wares featured in this shot.Category: recipes